Items
Soups
Consommé Célestine with pumkin
Barley soup with smoked pork
Cream of asparagus soup with fresh cheese toast
Main Course
Cerf goulash with red cabbage and pilaf rice
Roast chicken breast with asparagus tips
Roast veal with rosemary sauce
Venison noisettes with herb mashed potatoes and stewed Savoy cabbage
Pork chop au gratin with vegetables and parmesan
Baked poussin with oven tomato
Desserts
Blinis of banana with caramel ice-cream and vanilla sauce
Pear tartlet with ice-cream and passion fruit mousse
Viennese date strudel with ginger bread ice-cream